Announcing our box for the week of 4/7 through 4/13:
Here's what it looks like, in box form:
Normally, we bring our own bag and leave the box behind, but this week we forgot - so this is what the box looks like in all its glory. An actual box.
Our box contained:
French breakfast radishes
Oranges from Guru Ram Das Orchards in Esparto - guaranteed not to have freeze damage!
This quirky flyer was in in the box, inviting us the the Chautauqua Revue on Sunday, May 2nd. There will be a slack rope walker! And bands? We're not sure what it really is. But there will be Clowns on a Stick! Can't miss it ...
This is a week of TWO new veggies for me!
French breakfast radishes:
And cippolini onions!
Cippolinis are Italian pearl onions that are normally braised or roasted. I have always wanted to cook with them! I only wish we got more than the three that were in our box.
We also got some more lovely asparagus. These spears are a bit fatter but look divine.
I truly love asparagus - it is definitely one of my favorite veggies.
For dinner tonight, we had Roasted Carrots & Cippolini Onions. They were delicious!
The recipe came from our Full Belly Farm newsletter and was quite simple. It used a technique that was new to me - roasting in wine.
I combined about 1 pound of chopped carrots (including two carrots from last week's box), plus the three cippolini onions and half a regular yellow onion, quartered, with 1/4 cup white wine, 1/4 cup veggie broth, and 2 tablespoons olive oil, plus S&P. Tossed it in the oven for about 45 minutes and the veggies got nice and caramelized. They were simply delicious!
Served alongside pan-fried polenta topped with melted cheese. Delicious, satisfying comfort food! Not too bad for a Wednesday evening.
It's going to be another wonderful week, thanks to our farm!